Steak in Aztec Sauce

Lorenza Avila
This steak recipe is served on a bed of corn tortillas, topped with chipotle and tomatillo sauce. It's broiled with Manchego cheese before serving.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 3 kilos fish steak, in medallions
  • 8 chipotle chiles, dry
  • 1 kilo tomatillo, washed
  • vegetable oil
  • 1 onion, in pieces
  • 4 cloves garlic
  • 6 grains black pepper
  • 4 cloves
  • 1 piece cinnamon
  • 1 bunch aromatic herbs
  • 1 bolillo roll, in pieces
  • 5 tomatoes, washed and cut into pieces
  • salt
  • chicken broth
  • chicken broth
  • corn tortillas
  • 1/2 kilos Manchego cheese, grated
Preparation
1h
0 mins
Medium
  • Devein the chiles and toast them on a griddle. Then boil them in a saucepan with the tomatillos.
  • Sauté the onion, garlic cloves, pepper, cloves, cinnamon, herbs, bolillo, and tomatoes. After a while, remove the herbs and cinnamon. Blend with the tomatillos and chipotle pepper.
  • Strain the sauce and fry it in a saucepan with a little hot oil until it boils. Season with salt and powdered consommé. Add a bit of chicken broth to achieve the desired consistency.
  • Sear the steaks in oil until the desired doneness is achieved.
  • Fry the tortillas in hot oil and place them in a baking dish. Place the steaks on top and cover with the prepared sauce. Sprinkle with grated cheese and broil for a few minutes in the oven.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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